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Chicken Mole

Chili powder, cocoa, garlic powder, and peanut butter make a traditional Mexican chicken dish. Serve it with brown rice for a mid-week dinner.

  • 6 Servings
  • $6.00 - $8.99

Ingredients

  • 1 fryer chicken, cut into pieces, skin and fat removed
  • 5 cups water
  • 4 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon cocoa, unsweetened
  • 10 tablespoons flour
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup water

Steps

1

Wash hands with soap and water.

2

Place chicken in a large pot with the 1/4 cup of water. Cover and simmer until tender, about 45 minutes.

3

In a medium bowl, mix chili powder, oregano, cocoa, flour (1/2 cup plus 2 tablespoons), pepper, and garlic powder along with 1 cup of water.

4

Add mixture from step 2 to chicken in pot; mix well.

5

Add peanut butter and 5 cups of water to chicken in pot; mix well.

6

Bring to a boil.

7

Reduce heat to medium. Cook for 10 to 15 minutes.

8

Stir and serve immediately.

Ingredients

Serving Size: 1/6 of recipe

NutrientsAmount
Total Calories230
Total Fat6 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat2 g
Linoleic Acid1 g
α-Linolenic Acid0.1 g
Omega 3 - EPA13 mg
Omega 3 - DHA40 mg
Cholesterol86 mg
Carbohydrates14 g
Dietary Fiber3 g
Total Sugars1 g
Added Sugars included0 g
Protein30 g
Minerals
Calcium47 mg
Potassium472 mg
Sodium333 mg
Copper196 mcg
Iron3 mg
Magnesium52 mg
Phosphorus309 mg
Selenium28 mcg
Zinc2 mg
Vitamins
Vitamin A97 mcg RAE
Vitamin B60.7 mg
Vitamin B120.5 mg
Vitamin C0 mg
Vitamin D0 mcg
Vitamin E3 mg
Vitamin K11 mcg
Folate51 mcg DFE
Thiamin0.2 mg
Riboflavin0.3 mg
Niacin12 mg

Source:

  • Pictorial Recipes
  • Oregon State University Cooperative Extension Service
  • Oregon Family Nutrition Program
  • Recipe submitted by Lynn Myers Steele, 2000